Wash the rice and soak in cold water for 30 minutes.

Heat a wide, deep pan and add the ghee or oil, then add the onions and sauté on a medium heat for 2–3 minutes, until golden. Add the peppercorns, cumin seeds, cloves, cardamoms, coriander seeds, bay leaves, cinnamon stick and ginger and garlic paste, sauté for 10 seconds, then add the chicken pieces along with the salt, chilli flakes, ground cumin, ground coriander and tomatoes.

Mix well and sauté on a high heat for 5 minutes. Whisk the yoghurt with the sugar until no lumps remain, then pour it over the chicken. Mix well and cook on a medium heat for 2 minutes, then add 1 litre of hot water and let it boil for 5–6 minutes.

Drain the soaked rice and add it to the pan. Gently mix everything well, adjusting the water if required – it should be 2.5cm above the rice in the pan (add more hot water and salt if needed). Let it cook, uncovered, until all the water has been absorbed by the rice. Place the slit green chillies on top of the rice, pour over the kewra water, then cover and cook for 15 minutes on a low heat.

Turn off the heat and let it rest for 5 minutes, then fluff up the rice. Garnish with the coriander leaves and lemon slices, and enjoy with raita.